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The Most Amazing Brownies (adapted from The Washington Post's Mancatcher Brownies)

Adapted from Kim O'Donnel's Mancatcher Brownies from the Washington Post
Print Recipe
Course Dessert

Ingredients
  

  • 12 ounces 3 sticks unsalted butter
  • 2 cups sugar
  • 2 cups light brown sugar
  • 2 cups natural or Dutch process cocoa I use Hershey's
  • 1 tbsp instant espresso powder
  • 6 large eggs
  • 2 tbsp pure vanilla extract
  • 2 cups all purpose flour
  • 1 tsp kosher salt I use Diamond Crystal

Instructions
 

  • Preheat the oven to 350 degrees. Line a 9-by-13-inch baking pan with aluminum foil and spray with nonstick cooking oil spray.
  • Melt the butter in a large heat-proof glass bowl in the microwave. This can be done in a saucepan over medium heat as well. Remove from the heat and add the sugars. Whisk thoroughly.
  • Add the cocoa powder and espresso powder, whisking to incorporate completely.
  • Add the vanilla extract.  Then add the eggs and whisk in thoroughly.  If you're a stickler, you can crack the eggs into a separate bowl and then add to the chocolate mixture; this gives the added assurance that no shells get into your brownies.  I, however, like to live on the edge and hate to wash dishes so do as I do, not as I say at your own peril.
  • Switch to a spatula and fold in the flour and salt until just combined; do not overmix.
  • Spread the batter evenly in the pan, making sure the corners are filled. Bake for 40 to 45 minutes or until a crust forms on the surface and a toothpick inserted into the center comes out mostly clean. Transfer the pan to a wire rack; cool completely before cutting the brownies.
Keyword brownies, chocolate, zucchini, cake, chocolate cake, tea cake, zucchini bread, summer cake, chocolate chips,